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Potato and Cheese Casserole RECIPE

This is one of the recipes that has been provided by Sharon Vieson. I asked Sharon to tell me a little bit about herself. This is what she had to say:

"I used to own my own catering business but have since retired. I have lived on the East coast of the US for most of my life but 19 years ago moved to California and that's where I'm staying. Not big on baking but love to cook. My recipes have all been tried and tested and I hope you enjoy them."

This is what Sharon said about this recipe:

"Once you eat these potatoes, you'll never want plain, ordinary potatoes again. These are true artery cloggers but so good."


3 lbs Baking potatoes - peeled & diced
1 1/2  cloves garlic - minced
3/4  c green onions - sliced
3 tbsp butter
6 oz cream cheese - softened & cubed
3/4 c half and half
1 1/8 tsp salt
3/8 tsp pepper
3/4 lb Brie - rind removed & diced
Thyme or parsley, for garnish

  • Cook potatoes in boiling, salted water for 15 minutes or until tender.
  • Drain well.
  • Meanwhile, saute garlic and green onion in butter for 2 minutes or until softened.
  • Mash potatoes.
  • Beat in garlic butter mixture, cream cheese, half and half, salt, and pepper.
  • Fold in Brie cheese.
  • Bake at 450ºF for 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.


Substitute 5 to 8 oz crumbled blue cheese for Brie Cheese, if desired. (Amount will vary depending on strength of blue cheese.) Reduce salt to 1/2 tsp.

Serves 6

Sharon Vieson